I done one a while back on my gasser. It came out super. I used the rub in Steve's book, The Barbecue Bible, on page 155. EVERYONE loved it and asked me to do another. So, today is the day. I am on my new CG, and after the BCC, and the turkey come off, the chuck roast goes in.

When I smoked a roast the vegetables didn't even go in the smoker. The roast was smoked until it reached 160* and then transferred to the oven where it finished cooking withthe vegetables. The veggies picked up enough of the smoke flavor from the juices of the meat.

You could finish it off however you see fit. After covering with foil nothing will absorb much more smoke flavor if any. So you could do it indirectly on a grill, a smoker or inside in the oven, whichever is convenient.